Meat and Vegetable Soup (Soupe Albigeoise)

Meat and Vegetable Soup (Soupe Albigeoise)

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This is one of the traditional soups of southwestern France. The confit d'oie or pressed goose, which is a specialty of the area, should be included if the soup is to be completely authentic, but since it is difficult to obtain outside France, it may be omitted.
Servings: 10
Calories: 728


  • 1 1/2 lb Beef ribs separated
  • 10 oz Salt pork diced
  • 1 Bouquet garni
  • 4 pints Beef stock
  • 8 oz Dried broad fava or lima beans, soaked overnight in cold water and drained
  • 1 Medium green cabbage coarsely shredded
  • 4 Medium carrots diced
  • 4 Small turnips sliced
  • 4 Medium leeks sliced
  • 2 Large onions sliced
  • 4 Large potatoes sliced
  • 6 Garlic cloves crushed
  • 1 lb Garlic sausage diced
  • 4 oz Pressed goose confit d'oie


  • Put the ribs, salt pork and bouquet garni in a flameproof casserole and stir in the stock. Bring to the boil, stirring constantly and skimming off any scum with a slotted spoon.
  • Stir in the beans, reduce the heat to low and cover. Simmer the soup for 1 hour.
  • Increase the heat to moderate, add the vegetables and garlic and bring to the boil. Reduce the heat to low, re-cover and simmer for 1 hour.
  • Using a slotted spoon, remove the beef bones and bouquet garni from the soup. Cut the meat from the bones and return to the soup. Add the sausage and goose, and simmer the soup for a further 20 minutes. Serve at once.
Calories: 728 kcal
Carbohydrates: 50 g
Protein: 34 g
Fat: 45g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 95 mg
Sodium: 1548 mg
Potassium: 1744 mg
Fiber: 13 g
Sugar: 11 g
Vitamin A: 4931 IU
Vitamin C: 70 mg
Calcium: 176 mg
Iron: 7 mg
Dishes Soups
Cuisine French
Ingredients Beef, Beef Rib, Pork
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